Vegan Cornbread Muffins

Name: Vegan Cornbread Muffins
Yield: 12 servings
Cuisine: American
Ingredients: 200 ml Corn meal; 200 ml Whole wheat flour (cake flour); 1/4 tsp Salt; 2 tsp Baking powder; 200 ml Soy milk; 50 ml Vegetable oil; 3 tbsp Molasses syrup (light)

cookpad.japan @cookpad_jp

I used Alishan organic cornmeal for this recipe as I wanted to make some healthy-as-possible muffins for my grandmother, who's a big fan of corn.

You can add sweeteners such as agave if you'd like.
These muffins don't have a very sweet taste, you can increase the sweetness by adding 3-6 tablespoons of brown sugar or reducing the amount of liquid and increasing the amount of molasses.
These muffins always turn out similarly even if I don't measure the ingredients out properly so it's fine to measure with your eyes . Recipe by Pikosaya

I used Alishan organic cornmeal for this recipe as I wanted to make some healthy-as-possible muffins for my grandmother, who's a big fan of corn.

cookpad.japan @cookpad_jp

I used Alishan organic cornmeal for this recipe as I wanted to make some healthy-as-possible muffins for my grandmother, who's a big fan of corn.

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Ingredients

12 servings

A
200 mlCorn meal
200 mlWhole wheat flour (cake flour)
1/4 tspSalt
2 tspBaking powder
B
200 mlSoy milk
50 mlVegetable oil
3 tbspMolasses syrup (light)

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Steps

1

Preheat the oven to 180°C. Line a muffin tray with muffin cups.
2

Add the A ingredients to bowl and mix together with a whisk.
3

Add the B ingredients to a separate bowl and combine them with a whisk as well.
4

Pour the contents of the bowl from Step 3 into the bowl from Step 2 and lightly mix together with a spatula.
5

Pour the batter into some muffin cups that have been greased with a little oil and bake in the oven for 20 minutes. If you are using a pound cake tin then please bake for 30-35 minutes.
6

I recommend either eating these hot out of the oven or re-heating them in a microwave. Try serving them with butter and syrup or jam.
7

In total these muffins should contain 1558 kcal and 2.7 g sodium.